Bored with burgers and sick of sausages? Welcome to this summer’s new barbecue go-to. Packed with smoky barbecued fish, fresh tomatoes, spicy jalapeños and creamy sour cream, these grilled quesadilla pockets are a handheld taste of summer!
Mix 1 tablespoon of the olive oil with the lime zest and juice for zing, and cumin and cayenne for punch, then pour this over the cod fillets. Set aside for 30 minutes to marinade.
Pat the fish dry with a paper towel and brush with another 1 tablespoon of oil. Grill on a hot barbecue for 4-5 minutes, turning once, or alternatively cook on a griddle pan. Remove to a plate and cut into chunky strips.
Divide the fish among the tortillas, placing the strips on one half of each wrap. Finely chop the tomatoes, roughly chop the peppers and coriander and scatter over the wraps. Add the sliced jalapeños for kick. Scatter over the grated cheese and dollop with the creamy sour cream. Soften the edge of the tortilla with a little water on your finger, then fold over the uncovered half to encase the filing, pressing the edges together firmly to seal.
Brush the tortillas with the remaining oil and then return to the barbecue or grill pan for 2-3 minutes, turning once, until the wraps are toasted and the cheese has melted. Set aside for a minute, until cool enough to handle, then enjoy straight away.